| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member leave outside of the walk in cooler and go directly to prepping foods. CDI- REHS educated. Team member was asked to wash hands and change gloves after leaving walk in cooler.
When washing hands ensure that team members are using paper towels or another approved barrier to turn off the faucet. Team member rewashed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Ensure that hand washing sink is available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with chemical spray bottle stored inside during the inspection. CDI- PIC removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed a hand washing sinks without soap present to carry out hand washing. CDI- Soap provided by PIC during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed tomato jam, grilled chicken breast, steak kabob, bagged steak, and pickled tomatoes all above temperature threshold of 41F. Items in between 42-45F were cooled down during the inspection. Items above 45F were discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed foods still in the cooling phase moved to prep stations. Observed bagged steak and wings cooling inside of the walk in cooler. Ensure that foods are cooling down using approved manners to cool at a faster rate. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer inside of bucket not at the correct concentration. CDI- Sanitizer was remixed for the sanitizer bucket. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure all dishes and utensils are fully air dried before stacking.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed dish washer drying dishes with a cloth during the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored in metal sleeve without protection. Single service cups were covered during the inspection. CDI- A lid was applied to the metal sling holding single service cups. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed air drying shelving for food contact surfaces with build up left attached. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored out on air drying dishes shelving. Ensure that employee goods are stored in a designated location for storage. |